It may be right to mention, that care should be taken to distinguish between this and the rough chervil, (Scandix .9nthriscus,) which is a common denizen of our way sides, and not a wholesome plant. The seeds of the wild species are rough or prickly, while those of garden chervil are smooth. While the plants are only in leaf, they may be distinguished by those who are no botanists by the smell ; the leaves of garden chervil, when rubbed, emitting a plea sant scent ; while the smell of the wild kind is disagree able. Chervil is much relished in Holland ; and it is said, that some of the Dutch soldiers brought into this country to repress the rising in favour of the Stuarts, perished by using our wild species.
The seeds of garden chervil are sown in autumn, soon after they have ripened, commonly in shallow drills, about eight inches apart. They quickly come up, remain during winter, and are fit for use very early in the spring. Cher vil may be repeatedly cut like parsley. It may also be sown in spring or summer ; but at these seasons it almost immediately runs to flower. If a few plants be left uncut, they will afford plenty of seed in the end of July. There is a very beautiful variety cultivated in the Paris gardens, with finely frizzled leaves.
Purslane.
386. Purslane (Portulaca oleracea ; Dodecandria Mono g ynia ; Portulaceic, Juss. ; Pourizier of the French) is an annual plant, a native of the East. It has a round smooth rather procumbent stem, and diffused branches ; the leaves somewhat wedge-shaped and fleshy ; the flowers yellow, and sessile. Purslane was well known in England at least as early as the middle of the 16th century. The young shoots and succulent leaves are the parts used. They were formerly much more in request for salads and pickles, and as pot-herbs, than they are at present.
There are two varieties, the Green and the Golden, the principal difference consisting in the colour, but the former 'acing rather the more hardy. Purslane requires a warm situation, and a rich light soil. It is sown any time from Nlay to July. Nicol, in his "Kalendar," speaks of sowing it in the open border in the end of March ; but this may be considered as an oversight, the time being much too early. The seed is very small, and attention is necessary to the sowing of it thinly. In dry weather, it is proper to wafer the young plants at night, two or three times a reek.
With this care they will be three or four inches high, and ready for cutting, in the space of six weeks. Purslane, when cut over, springs again, and it may be repeatedly cut. When thus taken young, it is of a cold and tender nature, and forms a pleasant salad. If it be wanted earlier than June, it must be raised on a hot-bed, and planted out to ward the end of April. If a few of the earliest and strong est plants be left, they soon run to flower, and in warm seasons they ripen their seeds ; but imported seed is always to be had in the shops, and it keeps good for several years.
Fennel.
387. Fennel (vIncthum Faniculum, L. ; Pcntandria Di gynia ; nat. ord. Umbellifer.e) is a perennial plant, which, though not an original native, is now so completely na turalized in several parts of England, that it has been ad mitted into the British Flora Sir J. E. Smith, and figured in " English Botany," t. 1208. Fennel, or fin.ckle, has long been an inmate of our gardens. Its finely cut leaves and capillary leaflets make it an ornamental plant, especially when strong, rising perhaps to the height of five or six feet. Three varieties are cultivated ; the (lark-green leaved, the sweet fennel, and finochio, or Azorian fennel. The tender stalks of common fennel are used in salads ; and the leaves boiled enter into many fish sauces. The blanched stalks of finochio are eaten with oil, vinegar, and pepper, as a cold salad; and they are likewise sometimes put into soups.
Common fennel will grow in any soil or situation. It may be propagated either by parting the roots, or by seeds. The seeds should be sown in autumn, soon after they are ripe. A few plants are sufficient for a family, and they en dure for many successive years.
Finochio is a dwarfish variety, characterized by a ten dency in the stalk to swell to a considerable thickness. This thickened part is blanched by heaping earth against it, and is then very tender. As the plant grows rapidly, and the swoln stern is best when young and tender, several successive sowings are requisite, at least where the article is much in request. Owing to the peculiar nature of this variety, it is more tender than the common fennel, and often perishes in the course of the winter. Misled by this cir cumstance, several horticultural writers describe it as an annual species.